Milk Chocolate Peppermint Fudge
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The holidays are a great time to make homemade candy and this Milk Chocolate and Peppermint Fudge recipe is a keeper. This creamy milk chocolate based fudge is so delicious as a Christmas dessert or homemade food gift.
Like my Chocolate Peanut Butter Fudge, my Christmas Fudge and my Grinch Fudge, this candy recipe is quick, easy and tasty!
With just a handful of ingredients and a few minutes on the stove top, you can easily make a batch of this peppermint fudge ahead of time.
This Peppermint Hot Chocolate fudge is perfect for Christmas cookie trays, homemade gifts, and last-minute sweet cravings.
Why You’ll Love This Peppermint Fudge
- No candy thermometer required
- Made in under 10 minutes (plus chill time)
- Perfect balance of creamy milk chocolate and cool peppermint
- Great make-ahead dessert for busy holidays
Ingredients Needed
- Milk chocolate chips
- semi sweet chocolate chips
- Sweetened condensed milk
- hot chocolate mix
- butter
- Crushed candy canes or peppermint candies
- mini marshmallows
How to Make Hot Chocolate Peppermint Fudge
Step by step overview (great for SEO & featured snippets):
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Step 1 – Line pan with parchment paper. Melt chocolate, butter and condensed milk.
Step 1 – Add 2 cups of the marshmallows.
Step 1 – Spread into pan and top with remaining marshmallows and crushed candy canes.
Step 1 – Chill until set, then slice and top with the melted chocolate drizzle.
Substitution Ideas & Variations
- You can sub semi-sweet chocolate chips for less sweetness
- Sub dark chocolate chips for a richer, less sugary fudge
- You can sub white chocolate chips for the milk chocolate chips.
- You can add a couple of drops of peppermint extract for additional peppermint flavor.
Raquel’s Time Saving Tips
- Use low heat when melting to prevent seizing
- Let the fudge set completely before slicing for clean edges
- Run knife under hot water for smoother cuts
- Store in an airtight container in the fridge for 3-4 days.
- Crush the peppermints with a food processor or carefully crush them up in a zip lock bag.
- You can drizzle the melted chocolate over top using a spoon or fork instead of a zip lock bag.
Storage Suggestions
- Store in airtight container up to 2 weeks
- Freeze for up to 3 months (great for early prep)
Serving Suggestions
- Add to Christmas cookie trays
- Wrap squares in parchment for edible gifts
Milk Chocolate Peppermint Fudge
Ingredients
- 1 1/2 cups of milk chocolate chips
- 1 1/2 cups of semi sweet chocolate chips
- 14 oz can of sweetened condensed milk
- 3 tbsp of unsalted butter
- 1/2 cup of hot chocolate mix around 4 packages
- 1 tsp of vanilla extract
- 3 cups of mini marshmallows divided
- 1/2 cup of crushed up peppermints or candy canes
- 1/2 cup of semi sweet chocolate chips
Instructions
- Line a 8×8 baking dish with parchment paper and set aside. In a double boiler add the 1 1/2 cups of milk chocolate chips, 1 1/2 cups of semi sweet chocolate chips, sweetened condensed milk, butter and hot chocolate mix. Stir constantly over a medium heat until it becomes smooth and melted.
- Add two cups of the marshmallows and stir until they are completely melted and mixed together. Remove from the heat. Add in the vanilla and stir once more. Pour and scrape the fudge into the lined baking dish.
- Sprinkle the remaining 2 cups of marshmallows on top of the fudge and lightly tap them into the fudge. Sprinkle the crushed up Peppermints all over top of the marshmallows. Refrigerate for 3 hours.
- Melt the 1/2 cup of semi sweet chocolate in a microwave safe bowl. Add the melted chocolate to a small zip lock bag and set aside. Take the fudge out the fridge and lift the parchment paper up to get the fudge out. Cut the fudge into 12 squares. Cut the tip off the zip lock bag and begin drizzling chocolate over top of the fudge.
- Place in the fridge for 5 minutes to let the chocolate harden. Serve and enjoy!
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